Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced carrots, celery, zucchini, green beans, and potato to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.
- Add the dried thyme, oregano, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
- Stir in the frozen peas and corn kernels. Simmer for another 5 minutes until heated through.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Notes
Feel free to substitute vegetables based on seasonality or personal preference. This soup pairs well with crusty bread.